Hallertau’s #3 Red Ale is an excellent food pairing beer. It’s not aggressively hoppy but it’s robust enough and has lots of roasty, malty flavours with a bit of sweetness. It goes excellently with grilled vegetables, or a wood-fired pizza. Hallertau Brewery is in Riverhead, Northwest of Auckland and is surrounded by lifestyle properties, vineyards and a lot of bike tracks and pine forest. If you were out riding your horse for a day, this is a beer you’d definitely like to finish the day with beside the fire.
I made the addition of a honey drizzle to this recipe, and found that the flavours of honey and mushroom go really well together…. especially with beer…. and with balls. Enjoy! Beer with balls.
Hallertau #3 Copper Tart and Mushroom Risotto Balls
- 3 cups vege stock
- 2 Tbsp olive oil
- 1 onion, finely diced
- 1 clove garlic, crushed
- 200g Swiss brown mushrooms
- 1 1/2 cups arborio rice
- 1 tsp salt
- ground black pepper
- 3/4 cup or 50g grated parmesan cheese
- 1/2 cup plain flour
- 3 eggs, beaten
- 1 cup wholemeal breadcrumbs
- oil for shallow frying
- 2 Tbsp honey
- Bring your stock to boil in a saucepan, then keep it to the side at a low simmer.
- Sautée the onion and garlic with the olive oil, then stir in the chopped mushrooms and cook 3-4 mins until softened.
- Add the rice and stir another 3-4 mins until evenly coated with oil. Add about 1/3 of the stock, stir gently and gently simmer until the stock is reduced, keep adding stock until all is absorbed (15-20 mins). The mixture should be al dente and slightly drier than standard risotto.
- Add the parmesan, salt and pepper. Then leave to cool for 1 hour.
- In 3 separate bowls, place your flour, eggs and breadcrumbs. Heat the frying oil in a pan over a medium heat. Then take tablespoons of the risotto mix, roll it into a ball with your hands and dip it into the flour, then the egg, then the breadcrumbs. Repeat the coating of egg and breadcrumbs. Then fry lightly on all sides.
- Once browned, place the risotto balls on paper towels to drain. If you are not serving immediately, place them in the oven to keep warm or reheat at 150C.
- When ready to serve, prepare a honey sauce with equal parts honey and water. Drizzle this over the top.